[ Photo: chef tending an open wood-fired hearth in the open kitchen ]
Our Philosophy
Every dish starts with the fire, not the recipe.
Chef Elena Marsh built Ember & Oak around one idea: let the hearth do the talking. The menu changes with what the fire — and the season — gives us, sourced from farms within sixty miles.
"We don't chase trends. We chase what's ready to be picked, and what's good enough to sit over an open flame."